Nutritious and Satisfying Kale Ssambap Recipe
How to Make Delicious Kale Ssambap: A Healthy and Flavorful Korean Rice Roll!
Enjoy a hearty and delicious meal with this Kale Ssambap recipe. Packed with nutrients and bursting with flavor, it’s a perfect way to enjoy a wholesome and satisfying dish. This recipe is easy to follow, making it ideal for home cooks of all levels.
Main Ingredients- 200g minced beef (lean cut recommended)
- 10 fresh kale leaves (choose large and tender leaves)
Seafood Ssamjang Sauce- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste, adjust to your spice preference)
- 1/4 onion, finely minced
- 1 Cheongyang chili pepper, finely minced (optional, adjust to taste)
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste, adjust to your spice preference)
- 1/4 onion, finely minced
- 1 Cheongyang chili pepper, finely minced (optional, adjust to taste)
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, place the minced beef in a bowl. Season it with a pinch of salt and some black pepper. Gently mix and let it marinate for a few minutes. This step helps to remove any gamey smell and enhances the overall flavor of the beef.
Step 2
Heat a pan over medium-high heat and add a little sesame oil. Add the marinated minced beef and stir-fry quickly. Break up the meat with chopsticks or a spatula to ensure it cooks evenly and doesn’t clump. Cook until the meat is browned and any liquid has evaporated. This high-heat, quick stir-fry method is key to achieving a delicious texture.
Step 3
In a bowl with warm cooked rice, add the stir-fried beef and toasted sesame seeds. Mix well until everything is evenly combined. Then, shape the rice mixture into small, bite-sized balls. These little rice balls will be the heart of your kale rolls.
Step 4
Bring a pot of water to a boil and add a pinch of salt. Carefully add the washed kale leaves to the boiling water and blanch for just 10-15 seconds until they turn bright green. Immediately remove the kale and rinse under cold water to stop the cooking process and preserve their vibrant color. Drain the leaves by placing them on a sieve; they will shed excess water quickly without needing to be squeezed forcefully. (The kale is shown on the far left.)
Step 5
Lay the blanched kale leaves flat. Gently fold and shape each leaf into a small pouch or pocket, ready to be filled.
Step 6
Carefully place a portion of the prepared rice ball into each kale pouch. Add a slice of stir-fried beef and a piece of finely sliced red or green chili pepper for color and a hint of spice. You can also add other fillings like julienned carrots if desired.
Step 7
Arrange the filled kale rolls and rice balls attractively on a serving plate. Serve with the delicious seafood ssamjang sauce or your favorite dipping sauce. Your flavorful and healthy Kale Ssambap is now ready to be enjoyed!
